𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗽𝗮𝗴𝗵𝗲𝘁𝘁𝗶


  •  2 tablespoons oil
  •  1 small onion (chopped)
  •  ½ red pepper
  •  ½ green pepper
  •  2 boneless skinless chicken breasts (about 1 lb – cubed)
  •  1 tablespoon freshly minced garlic
  •  ¾ teaspoon salt
  • ½ teaspoon chili powder
  •  ½ teaspoon paprika
  •  3 tablespoons all-purpose flour
  •  1½ cups low sodium chicken broth
  •  1 cup milk or cream (any will do! Higher fat will have a richer flavor)
  •  1 cup shredded cheddar cheese
  •  375 grams spaghetti (about ¾ pound)

1. Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain.
2. Meanwhile, heat a large skillet over medium-high heat and add the oil.
3. Add onions and peppers, cooking and stirring until softened, about 3-4 minutes.
4. Add chicken breast cubes and cook until white on the outside (they don’t necessarily need to brown.
5. Stir in garlic, salt, chili powder and paprika and cook 1 minute.
6. Add flour and stir until no white remains.
7. Stir in broth and milk and bring to a simmer. Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.

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